April 19, 2012

This colourful salad is lifted by the addition of roasted vegetables, in particular red onion, pepper and
artichoke antipasto.

Ingredients

60g mixed salad leaves (I used watercress, rocket and baby spinach)

1 tsp olive oil

½ red pepper, cut into strips

1 red onion, halved then quartered

1 ripe avocado, sliced

a squeeze of lemon juice

2 artichoke hearts in oil, drained and sliced roughly

4cm wide piece of goat's cheese (or vegan Greek cheese), crumbled

Instructions

1. Preheat the oven to 220c/200c fan/gas mark 7.2. In a bowl toss the red pepper and red onion in the olive oil, then spread out on an ovenproof tray and roast for approximately 20 minutes until soft and browning at the edges.3. Toss the sliced avocado in lemon juice to prevent it from discolouring.4. Layer up your salad. Divide the salad leaves onto two plates, then top with the red pepper, onion, artichoke, avocado. Finish off with the crumbled goats cheese and your favourite dressing.

This looks lovely. Artichokes are some of my favourite antipasti but I'm afraid I haven't got around to making anything with them this month - although I have no excuses as I have a jar in the cupboard and plenty of time on my hands.

Salad with jarred antipasto bits is my favourite lunch. It sounds healthy, but then my favourite dressing is extra virgin olive oil (a lot!) and I can't eat salad whithout bread....Next time I will try to add roasted peppers and onion like you have suggested.

I would be envious if I saw a salad like this at work - looks fantastic - I am quite into tubbed soup at the moment but wish I could get my act together in making nice salads for lunch - and had intended to do NCR but just haven't got my act together there either

I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x